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Tomato Crostini, Crostini, Feta cheese, Appetizers

Servings:  10

Total Time: 40 minutes

Tomato Crostini with Whipped Feta

This incredible appetizer is from Ina Garten, the Barefoot Contessa. It is a fun and delicious twist on traditional Bruchetta.    

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6 oz. feta cheese, crumbled

2 oz. cream cheese

2/3 cup olive oil, divided

2 T. freshly squeezed lemon juice

Kosher salt and freshly ground pepper

2 T. minced shallots

2 t. minced garlic (2 cloves)

2 T.  red wine vinegar

2 pounds cherry or grape tomatoes, cut into halves or fourths

3 T. julienned basil leaves

20-25 (1/2-inch-thick) diagonal baguette slices, toasted

2 T. toasted pine nuts


Place feta and cream cheese in a food processor fitted with the steel blade.  Pulse until  cheeses are mixed.  Add 1/3 cup of the olive oil, the lemon juice, 1/2 t. salt and 1/4 t. pepper and process until smooth.  

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl.  Set aside for 5 minutes.  Whisk in the remaining 1/3 cup olive oil, 1 t. salt, and 1/2 t. pepper.  Add the tomatoes, stir gently, and set aside for 10 minutes.  Stir in the basil and taste seasonings. 

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta.  With a slotted spoon, place the tomatoes on top.  Put the crostini on plates and scatter with pine nuts.  Sprinkle with extra basil and serve.  

Add a side that compliments your menu:

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